Chicken Rice Casserole with Campbell’s Soup
A comforting and easy-to-make chicken rice casserole using Campbell’s cream of mushroom soup, perfect for a hearty family dinner.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6
Ingredients
2 cups uncooked white rice
4 cups water
3 cups cooked chicken, shredded
2 cans (10.5 oz each) Campbell’s Cream of Mushroom Soup
1 cup sour cream
1 cup shredded cheddar cheese
1 medium onion, finely chopped
1 cup frozen peas
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup milk
2 tablespoons butter, melted
Instructions
Preheat the oven to 350°F (175°C).
In a medium saucepan, bring 4 cups of water to a boil. Add the 2 cups of uncooked white rice, reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and water is absorbed.
In a large mixing bowl, combine the cooked rice, shredded chicken, both cans of Campbell’s Cream of Mushroom Soup, sour cream, shredded cheddar cheese, chopped onion, frozen peas, garlic powder, dried thyme, salt, black pepper, and milk. Stir until all ingredients are well mixed.
Transfer the mixture into a greased 9×13 inch casserole dish. Spread evenly.
Drizzle the melted butter over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the casserole is bubbly.
Remove from the oven and let it rest for 5 minutes before serving.